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Jicama, Fennel, and Blueberry Salad

Prep Time 15 minutes
Total Time 15 minutes
Author Margaret Bose Johnson

Ingredients

  • 1 medium (450gms) jicama, peeled and diced (about 2 cups/300gms diced)
  • 1 medium (250gms) fennel bulb
  • 1½ cups (250gms) blueberries

Dijon Vinaigrette:

  • 2 tablespoons (30ml) white wine vinegar
  • 6 tablespoons (90ml) avocado oil or light olive oil
  • 1½ teaspoons dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

Instructions

  • Peel the jicama with a sharp knife or vegetable peeler (discard the peel, it is not edible like with other fruits or vegetables, and can cause stomach upset), and dice the white flesh into blueberry-sized cubes. You will need about 2 cups of jicama cubes.
  • Cut the stems off the fennel bulb, quarter the bulb, and cut out the core from each quarter. Slice the quarters crosswise into thin slices.
  • Combine the cubed jicama, sliced fennel, and blueberries in a bowl. Whisk together the ingredients for the dijon vinaigrette and add enough of this dressing to moisten all the salad ingredients (you may not need all of it). Toss well and garnish with any reserved fennel fronds.
  • Leftovers keep well in the refrigerator for 1 to 2 days.
  • Serves 6 to 8.

Notes

If you can't find fresh fennel bulb or don't care for it (hey, we all have different tastes!) you could substitute it with 2 cups of sliced celery stalks.
I recommend making up the larger batch of the Dijon Vinaigrette, using what you need on this salad, and keeping the rest in a jar in the fridge. It's great on any kind of green salad or slaw. Beats commercial bottled salad dressings by a mile, and is quick and cheaper to make, too.
 I sometimes add just a slurp of something sweet like maple syrup or honey to balance the acidity if making this dressing in larger quantities to serve as an all-around basic dressing. Because the ingredients in the Jicama, Fennel and Blueberry Salad are already slightly sweet, it's not needed for the smaller quantity of dressing just for the above salad.
Larger Quantity of Basic Dijon Vinaigrette (if you want a jar of it in your fridge to use for other salads)
Note: If you use olive oil, it will get semi-solid in the fridge. You'll need to remove the dressing from the fridge 30-60 minutes before you plan to use the dressing so the olive oil can come to room temperature and reliquify. Shake before using.
In a jar, shake together:
  • ½ cup (120ml) white or red wine vinegar
  • 1½ cups (360ml) avocado oil or light olive oil
  • 2 tablespoons dijon mustard
  • 2 teaspoons fine sea salt
  • 1 teaspoon pepper
  • 1 tablespoon maple syrup or honey, optional (to balance the flavours if you prefer a slight sweetness)